da Silva, Thais Lomonaco Teodoro, Department of Food Technology, Faculty of Food Engineering University of Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Zip code: 13083-862, P.O. BOX: 6121 Campinas-SP, Brazil, Brasil

• v. 10, n. 2 (2019) - Artigos Originais
  Physicochemical characterization of shortenings recommended for application in cookie filling
  Resumo  PDF (English)
• v. 10, n. 1 (2019) - Artigos Originais
  Effect of cocoa butter equivalent on cocoa butter crystallization behavior and on dark chocolate
  Resumo  PDF (English)